DG's White Castles

1 pound very lean ground beef

16 dinner rolls (the kind that are square when separated)

1/2 small onion, minced

salt

pepper

1. Prepare the patties by separating the ground beef into 16 1-ounce portions. On a sheet of wax paper, form the portions into square, very thin, 2 1/2-inch patties. Using a small, circular object, such as a straw or the tip of a clean pen cap, create five holes in each patty. Make one hole in the center of the patty and four holes surrounding the first one, with each about half an inch in from each corner. Freeze these patties, still on the wax paper, until firm.

2. Toast the faces of the dinner rolls, either in a hot frying pan over medium heat, or under the oven broiler.

3. In a hot frying pan or skillet preheated over medium heat, arrange tablespoon-size piles of onions, 3 inches apart. Salt and pepper each pile of onions.

4. Spread the onions flat, and then place a frozen beef patty on each pile of onions. Salt each patty.

5. Cook each burger for 4 to 6 minutes. If you made the patties thin enough, steam from the onions will rise around the meat and through the holes in the patty, cooking the meat thoroughly without having to flip it.

6. Plate each patty by placing the botton of a roll on top of the patty, then using a turner (spatula) to remove both the patty and onions under each patty (and, of course, the roll bottom). Put the spatula slightly under an overturned plate and flip it back upright. (Or just remove the roll, patty, and onions with the spatula and, holding a napkin to the roll, flip it over. Top with top of roll.

This is as close as you can get at home to a WC burger. For real authenticiy, serve with coffee on a dirty table.

Note: One serving is about 3 or 4 of these, possibly more. Most males eat at last 6.